Line the loaf tin with a loaf tin liner or parchment paper (grease the tin to help it stay better if using parchment) and set it aside. Preheat your oven to 180C/350F while you make the cake batter.

In a small bowl, place the raspberries and the 1tsp of flour and toss them together to coat the raspberries. Set aside.

In a large bowl or the bowl of a stand mixer, beat the butter and sugar together until completely combined, pale and fluffy.

Sift the flour, baking powder, bicarbonate of soda (baking soda) and salt into the large mixing bowl and beat well until completely incorporated. The mixture should resemble damp sand at this stage.

In a small separate bowl (I use a jug), place the yogurt, milk and eggs and whisk with a fork until combined. Tip this wet mixture in with the flour mixture and beat well to mix together. Your cake batter will be very thick. This is perfect! Add your white chocolate chips into the cake batter and fold it through to combine.

At this stage, you can fold your raspberries into the cake batter before putting them in the tin to bake. However, my experience has been that this breaks up the delicate raspberries, and I prefer them whole in my cake. So, I start with a little cake batter at the bottom of my tin, and then I add alternating layers of raspberries and cake mixture until I have used both up. I prefer to ensure the final top layer is just cake and not any uncovered raspberries.

Bake your loaf cake in your preheated oven for 70-80 minutes. I tend to bake it uncovered to start with to allow a beautiful crust to form, then lightly cover with a piece of foil to stop the top from browning too much. Cool completely before decorating.

Beat your butter for a few minutes until it is really soft, smooth and a paler colour. Add in your sugar in two parts, beating well between additions to combine. Finally, add in your melted and slightly cooled white chocolate and beat it all together until beautifully light and fluffy.

Decorate the top of your cooled raspberry white chocolate loaf cake with your white chocolate buttercream. You can pipe your icing on if you wish, or just dollop on top and spread out evenly. I like to rough up the top a little with my offset spatula, but it will mostly be covered by your toppings so no need to be too perfect with it. Top your buttercream with your additional raspberries and white chocolate chips. Enjoy!